Even though we have the saying “easy as pie” the truth is that pie crust isn’t actually the easiest thing ever.  When I was home for Thanksgiving I had another lesson in pie making from the best baker I know… my mom!

This is a recipe that she has been using forever!  It’s not as sweet as the normal pie crust which actually is good to balance out the sweetness of the pie fillings.  It can also be used in a savory dish like quiche.

Two things to remember when making pie dough… COLD and FAST!

(This recipe makes two 9-inch rounds of dough)


3 cups flour

1 cup cold unsalted butter cut into small cubes

1 tablespoon white vinegar

1 whole egg (cold)

4 tablespoons cold water


Measure out the flour into a food processor.

If you do not have a food processor you can use a pastry cutter…. if you don’t have a pastry cutter you can use two knives…. if you don’t have two knives you and use your hands!  People have been making pie forever so trust me, you can make it work.

Add in the cold cubes of butter.

Process until crumbly.  About pea size pieces are good.  If you are using your hands make sure to work extra fast because your hands are warm and they will melt the butter.

Combine vinegar, egg, and cold water in a bowl or measuring cup.

Add the wet ingredients to flour mixture while food processor is running. 

Process only until the dough forms a ball.

Remove the dough from the processor and use your hands to separate dough in half and flatten into two disks.

Place each disk into a plastic bag and refrigerate for at least 30 minutes.

Place the disk of dough onto a floured surface and use a rolling pin to roll the dough out to about 1/4 inch thick.

Wrap the dough around the floured rolling pin to make the transfer to the pie dish easier and place over the pie dish. Gently help the dough take the shape of the pie dish without pressing too hard. 

Fold the dough overhang around the edges under and pinch together.

Then use your fingers to pinch the ends for the ripple design OR get creative! 

I recommend putting the pie dough into the refrigerator for at least 15 minutes before baking.

If you are blind baking make sure to cover the pie with aluminum foil or parchment and some sort of weight such as dried beans, or actual pie weights. 

Bake at 375 degrees with the foil (or parchment) and weight on it for 7 minutes.

Remove the weight and foil and bake for another 7 minutes or until slightly golden.

Blind baking ensures that your crust doesn’t get soggy.  Not all recipes call for this so it may vary depending on your filling.